They’re not pretty but they sure taste good!

By now you’ve probably read loads of Aussie and NZ blogs with stories of what ANZAC day is all about, so I won’t go through it again. Besides, there’s so much to chat about in this post.

ANZAC day was yesterday, the 25th of April, so I’m a bit late. I made this known earlier today on Twitter and was promptly cheered up by @thelonefoodie who said Monday is a public holiday in some states, so actually, I am still on time.

I was also reminded by @bronmarshall that ANZAC biscuits were in fact ‘designed to be keepers’ and are yummy biscuits to eat on any day of the year. I have to say I agree wholeheartedly.

In fact, they’re hubby Dillon’s all-time favourite biscuits. He remembers coming home from school to a freshly baked batch and a glass of milk. Pure after-school treat heaven, he reckons.

After hearing him recall them so fondly I of course wanted to give them a go. His lovely Mum Angela happily parted with her recipe (thank you!) and I was away. The recipe worked perfectly and every year for 5 years I’ve been using the exact same one – you’ll find it at the bottom of this post.

[Marty hard at work]

The reason I’m late with this post is because I was working as a food stylist yesterday for my mate Marty. He’s a professional photographer and wanted some food shots for his portfolio. That’s him in the picture above at my place.

The final shot of the ANZAC biscuits and mini milk bottle looked so wonderful. He made the food look even better than in real life – strange but true! Once he’s finished fiddling with it in Photoshop I’ll post it here for you to see.

We also shot enoki and oyster mushrooms, broccolini, the most gorgeous striped purple aubergines, beautiful corella pears and golden kiwifruits. We’re currently building a website for him so I’ll let you know when it’s done and you can see all the food shots from the day as well as his amazing fashion photography and portraits.

3. Melt the butter in a small saucepan over medium heat then add the golden syrup, boiling water and baking soda. It will foam up to triple the volume almost immediately. Add the butter mixture to the dry ingredients and mix with a wooden spoon to combine.

4. Place spoonfuls on the trays about 5cm apart and flatten slightly. Bake for 20 minutes until golden brown. They’ll still be quite soft, so carefully transfer to a rack to cool. They’ll firm up when they get to room temperature.

Well there is indeed a public holiday on Monday here in WA. So you’re right, not late. Besides, you could just be really early for next year – lest we forget, right?

Your version (or your mother-in-law’s version) looks great. Really I think Anzac biscuits are great any time of the year. Perhaps they should be a more regular treat with a few moments reflection for those still serving.

We love ANZACs up here in the Northern Hemisphere. I have made my own version of the recipe with ingredients we can find here (no golden syrup) and love the fact that they can be flexible for those with allergies. I like to use the recipe as a base and make a little different now and then for variety :) my version http://foodurl.info/vydv

Hi, I tried these this weekend, but I think the amount of bicarb is too high? They tasted almost fizzy in my mouth! Other recipes I’ve see use 1/2 or 1 teaspoon, not a tablespoon. Just thought I’d share my feedback.

Hi Kylie, Oh no! I’m so sorry! I can’t remember if I’ve made a typo or if it really is 1 tablespoon. I’ve just done a quick Google search and you’re right. I think it might be a teaspoon… I’m so sorry! I will amend the ingredient list. Thank you so much for letting me know. Christie x